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T A S M A N I A N Food and Nutrition Q U A L I F I C A T I O N S A U T H O R I T Y © Copyright for part(s) of this document may be held by individuals or organisations other than the TQA Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008 FDN315108 - TQA Level 3, 15 size value. FDN205108 - TQA Level 2, 5 size value. FDN205208 - TQA Level 2, 5 size value. THE COURSE DOCUMENT This document contains the following sections: LEARNING STATEMENT....................................................................................................................................................................... 1 RATIONALE............................................................................................................................................................................................ 2 PATHWAYS ............................................................................................................................................................................... 2 RESOURCES............................................................................................................................................................................. 2 COURSE SIZE AND COMPLEXITY....................................................................................................................................................... 2 COURSE DESCRIPTION ....................................................................................................................................................................... 3 LEARNING OUTCOMES........................................................................................................................................................................ 3 COURSE CONTENT .............................................................................................................................................................................. 4 ASSESSMENT ....................................................................................................................................................................................... 8 QUALITY ASSURANCE PROCESSES............................................................................................................................................ 8 EXTERNAL ASSESSMENT REQUIREMENTS FOR FOOD AND NUTRITION TQA LEVEL 3...................................................................... 8 COURSE CRITERIA.................................................................................................................................................................... 9 STANDARDS: FOOD AND NUTRITION TQA 3 ............................................................................................................................. 10 STANDARDS: NUTRITION AND FOOD CHOICE & FOOD QUALITY AND PROCESSING TQA 2............................................................ 18 QUALIFICATIONS AVAILABLE.................................................................................................................................................... 24 AWARD REQUIREMENTS.......................................................................................................................................................... 24 COURSE EVALUATION....................................................................................................................................................................... 25 COURSE DEVELOPER........................................................................................................................................................................ 25 ACCREDITATION................................................................................................................................................................................. 25 VERSION HISTORY............................................................................................................................................................................. 25 LEARNING STATEMENT The Health and Wellbeing learning area provides students with opportunities to develop their understanding of the place of activity, sport, recreation and fitness in their present life, further education, workplace and in the wider community. By undertaking courses within the Health and Wellbeing learning area students will develop overall health, fitness, self esteem and a sense of identity in individuals and communities. The Health and Wellbeing learning area provides a variety of courses covering social, psychological and physical development. Health and Wellbeing involves students in physical activity and knowledge based subjects which promote immediate as well as life-long health benefits. Students will acquire an understanding of human functioning and physical activity, skills in communication and investigation and the ability to apply theory to practical situations.

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Page 1: TASMANIA N Food and Nutrition QUAL IFICATIO NS … N Food and Nutrition QUAL IFICATIO NS AUT H O ... knowledge in menu planning and recipe ... aspects of food to maximise nutritional

T A S M A N I A N Food and Nut r i t i on Q U A L I F I C A T I O N S

A U T H O R I T Y

© Copyright for part(s) of this document may be held by individuals or organisations other than the TQA Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FDN315108 - TQA Level 3, 15 size value.

FDN205108 - TQA Level 2, 5 size value.

FDN205208 - TQA Level 2, 5 size value.

THE COURSE DOCUMENT

This document contains the following sections:

LEARNING STATEMENT.......................................................................................................................................................................1

RATIONALE............................................................................................................................................................................................2

PATHWAYS ...............................................................................................................................................................................2

RESOURCES.............................................................................................................................................................................2

COURSE SIZE AND COMPLEXITY.......................................................................................................................................................2

COURSE DESCRIPTION.......................................................................................................................................................................3

LEARNING OUTCOMES........................................................................................................................................................................3

COURSE CONTENT ..............................................................................................................................................................................4

ASSESSMENT .......................................................................................................................................................................................8

QUALITY ASSURANCE PROCESSES............................................................................................................................................8

EXTERNAL ASSESSMENT REQUIREMENTS FOR FOOD AND NUTRITION TQA LEVEL 3......................................................................8

COURSE CRITERIA....................................................................................................................................................................9

STANDARDS: FOOD AND NUTRITION TQA 3 .............................................................................................................................10

STANDARDS: NUTRITION AND FOOD CHOICE & FOOD QUALITY AND PROCESSING TQA 2............................................................18

QUALIFICATIONS AVAILABLE....................................................................................................................................................24

AWARD REQUIREMENTS..........................................................................................................................................................24

COURSE EVALUATION.......................................................................................................................................................................25

COURSE DEVELOPER........................................................................................................................................................................25

ACCREDITATION.................................................................................................................................................................................25

VERSION HISTORY.............................................................................................................................................................................25

LEARNING STATEMENT

The Health and Wellbeing learning area provides students with opportunities to develop their understanding of the place of activity, sport, recreation and fitness in their present life, further education, workplace and in the wider community. By undertaking courses within the Health and Wellbeing learning area students will develop overall health, fitness, self esteem and a sense of identity in individuals and communities.

The Health and Wellbeing learning area provides a variety of courses covering social, psychological and physical development. Health and Wellbeing involves students in physical activity and knowledge based subjects which promote immediate as well as life-long health benefits. Students will acquire an understanding of human functioning and physical activity, skills in communication and investigation and the ability to apply theory to practical situations.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

2

RATIONALE

Food and allied health sectors represent a robust and expanding sector of the local, national and global employment markets. This course connects with work, further vocational education and training and university pathways in this sector.

The Food and Nutrition course framework is a part of the Health and Wellbeing learning area. It also relates to the Science and Technology area.

It complements senior secondary courses in Hospitality, Health Studies, Sports Science and other Sciences depending on students’ pathways.

PATHWAYS

Tertiary pathways in the Health Sciences, Dietetics, Nutrition, Environmental Health and Community Health are provided when this subject is combined with science subjects. Teaching, especially in the Design Teaching and Human Movement areas, is also a possible pathway.

The supply and consumption of food are significant economic activities, with vast resources being expended across domestic, commercial and industrial settings. Further vocational pathways include Hospitality, Recreation, Retail, Children’s Services and Food Enterprise as students can value-add to their training package with insights into the scientific principles regarding functional properties of food and food safety regulations combined with the ability to apply nutrition knowledge in menu planning and recipe modification.

The Food and Nutrition course framework relates to the Science and Technology area and also has strong links with the Health and Wellbeing area.

It complements senior secondary courses in Hospitality, Health Studies, Sports Science and other Sciences depending on students’ pathways.

RESOURCES

As students are required to complete practical food preparation activities, access to at least a domestic-style kitchen is required.

COURSE SIZE AND COMPLEXITY

Food and Nutrition is a framework consisting of three courses:

• Food and Nutrition FDN315108 TQA level 3, 15 size value

• Food Quality and Processing FDN205108 TQA level 2, 5 size value

• Nutrition and Food Choice FDN205208 TQA level 2, 5 size value

At TQA level 3 the student is expected to acquire a combination of theoretical and/or technical and factual knowledge and skills and use judgement when varying procedures to deal with unusual or unexpected aspects that may arise. Some skills in organising self and others are expected. TQA level 3 is a standard suitable to prepare students for further study at the tertiary level. It is an approximate match to current Tasmanian Certificate of Education (TCE) level 5 courses and VET competencies at this level are often those characteristic of an AQF Certificate III.

At TQA level 2 the student is expected to carry out tasks and activities that involve a range of knowledge and skills, including some basic theoretical and/or technical knowledge and skills. Limited judgement is required, such as making an appropriate selection from a range of given rules, guidelines or procedures. TQA level 2 is an approximate match to current Tasmanian Certificate of Education (TCE) level 3/4 courses and VET competencies at this level are often those characteristic of an AQF Certificate II.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

COURSE DESCRIPTION

Food and Nutrition provides a broad study of the food issues which have ongoing relevance to individual and community, health and wellbeing. The knowledge, skills and attitudes gained during the course will have applications in, and benefits for, both vocational and general life experiences.

The courses aim to develop an understanding of the links between food, food processing, nutrition, health and wellbeing. The courses respond to community concerns about increasing levels of diet-related conditions by providing students with the knowledge and skills to make informed choices when selecting, storing, purchasing, preparing and consuming foods that will contribute to a healthy lifestyle.

Contemporary food issues related to nutrition and the market place are raised, investigated and debated. Students critically inquire into the global economic, social and environmental impacts of current food production practices. This knowledge enables students to make informed responses to changes in the production to consumption continuum and exert an influence on future developments in the food industry as educated citizens and in their future careers.

Students have opportunity to focus their learning in an area related to their vocational pathway through a choice of three learning contexts. Nutrition and Health Promotion, Hospitality and Food Enterprise options provide opportunities for students to develop their food-related interests and creativity and apply their conceptual understanding through the design and production of food-related systems, services and products. Students are encouraged to link their learning to community and vocational settings to enrich their insights into possible personal pathways.

LEARNING OUTCOMES

Through the study of Food and Nutrition framework courses, students will:

• understand the relationship between nutrition, food and health to enable informed food choices

• understand the factors affecting food choice of individuals and groups

• safely select, handle, prepare and store foods to maintain quality

• apply a knowledge of the functional and sensory aspects of food to maximise nutritional and aesthetic quality in practical situations

• develop awareness of the types and impacts of food processing and marketing

• gain an awareness of the impact of current and emerging food production, processing and marketing techniques on the environment and food supply

• address specific food needs by integrating knowledge and skills related to safety, function, social and aesthetic aspects of foods

• locate and critically analyse information

• develop skills in managing and organising resources in both practical and research based activities to complete tasks within agreed timeframes

• gain insights into vocational opportunities and potential pathways in food and nutrition related areas.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

4

COURSE CONTENT

OVERVIEW OF COMPONENTS IN THE COURSE

Unit Overview TQA Level

3

TQA Level

2

Nutrition

and

Food Choice

Nutrition 35 hours

Food Selection 15 hours

Externally assessed in exam

50 hour unit

Food Quality

and

Processing

Food Quality 25 hours

Food Technology Production and Processing 25 hours

50 hour unit

Environmental issues and innovation in food development

20 hours

Food in Context

Practical applications: (eg product development, menus, programs)

Select one of the following options:

Health Promotion

Hospitality

Food Enterprise

30 hours

Externally assessed in

an integrated structured

assessment task

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

COURSE DESCRIPTION AND LEARNING LUTCOMES UNIT LEARNING OUTCOMES

Nut

ritio

n an

d Fo

od C

hoic

e

Nutrition 30 hours • Food nutrients • Eating for optimum nutrition • Contemporary Food Issues

Diet and health in Australia Influences on nutritional status

Food Selection 20 hours

• Factors affecting food selection

• Understand the sources, roles of, and types of nutrients and other components in food which contribute to health

• Identify sources of energy and examine factors which influence energy balance • Identify relationships between food and health • Understand and apply knowledge about food and nutrition to food selection, preparation, processing

and consumption choices • Explain how various factors influence the selection of food for individuals and groups A

lso

avai

labl

e at

Le

vel 2

5 s

ize

valu

e

Food

Qua

lity

and

Proc

essi

ng

Food Quality 25 hours • Safe storage, preparation and presentation of food • Sensory characteristics of food • Functional properties of food

Food Technology and Processing

• Preservation 25 hours • Packaging and labelling • Impact of food processing technologies • Food product development

• Understand and apply a knowledge of the factors affecting food quality • Discern and describe the sensory and aesthetic qualities of a range of foods • Apply a knowledge of the functional properties and characteristics of key foods when preparing foods • Understand causes of food spoilage and how these relate to storage and preservation decisions • Awareness of food safety procedures in commercial and domestic settings • Awareness of a range of methods of food processing and the ability to critically analyse the impact on

nutritional and aesthetic quality • Awareness of factors affecting food product development

Als

o av

aila

ble

at L

evel

2

5 si

ze v

alue

Envi

ronm

ent

&

Inno

vatio

n Environmental issues and innovation in food production,

processing and marketing 20 hours • Innovation in food product development • Food, environmental and health sustainability factors

• Awareness of current and emerging methods of food production, processing, packaging and marketing and how these affect the environment and food supply

Food

in

Con

text

Practical application 30 hours (eg product development, menus, programs) Select one of the following options:

• Nutrition and Health Promotion • Hospitality • Food Enterprise

• Integrate learning from the Nutrition and Food Choice and Food Quality and Processing units in an area which relates to possible pathway or personal interest

• Produce food, menus or programs which involve designing, implementing and evaluating solutions to food situations

• Awareness of vocational opportunities and potential pathways in food and nutrition related context

Gen

eric

C

apab

ilitie

s Information literacy (ongoing development) Management of self and resources

• Locate and critically analyse information • Communicate information • Manage and organise resources in both practical and research based activities to complete tasks within

agreed timeframes A

ll U

nits

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

UNIT CONTENT

NUTRITION AND FOOD CHOICE - 50 HOUR UNIT

Nutrition (35 hours)

• Nutrients

o macronutrients – types, functions, sources, consequences of excess and deficiency

o micronutrients – classification and overview of sources and function

o food handling to retain maximum nutritive value

• Energy

o sources

o overview of requirements and recommended proportions from macronutrients

o maintaining healthy weight range

• Diet related diseases and dietary implications • Contemporary nutrition and health issues in Australia

• Application of food and nutrition knowledge to food selection, preparation, processing and

consumption choices o Diet analysis, menu planning, evaluation in relation to dietary recommendations

Food Selection (15 hours)

• Factors affecting food selection:

o physiological

o social

o psychological

o economic

FOOD QUALITY AND PROCESSING - 50 HOUR UNIT

Food Quality (25 hours)

• Food safety, hygiene and preventative practices

o food hygiene practices

o types of contamination – physical, chemical, microbial

o conditions required for microbial growth

o food poisoning bacteria

• Functional properties of food

o sensory characteristics of food

o natural components of key foods: nutrients, enzymes, pigments

o functions of natural components in food preparation and processing in “key foods”

(refer to Teaching and Learning Guide for details)

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

Food Technology and Processing (25 hours)

• Cooking methods – classification

o effects on nutritive and sensory quality of foods

o types of foods suited to each method

• Preservation

o causes of food spoilage

o principles and techniques of food preservation

o additives in food manufacturing

• Food packaging, marketing and labelling

• Factors influencing food product development ENVIRONMENT AND INNOVATION - 20 HOUR UNIT

• Environmental issues and innovation in food production, processing and marketing

• Innovation in food product development

o food, environmental and health sustainability factors of functional foods

o technological changes • Impact of current and emerging methods of food production, processing, packaging and marketing

on the environment and food supply

o food production methods

o food distribution and retailing

o packaging

o gene technology

FOOD IN CONTEXT - 30 HOUR UNIT Practical application of learning from the Nutrition and Food Choice, Food Quality and Processing or Environment and Innovation units in an area which relates to a possible pathway or personal interest. Students can select one or a combination of the following options:

• Nutrition and Health Promotion

Could include;

o Analysis or design of a product, program or diet aimed at particular target group or

community need

• Hospitality

Could include;

o Design a signature dish for a restaurant

o Design a menu for a food outlet

o Design a food safety plan for a commercial food outlet

• Food Enterprise

Could include;

o Create a food item suitable for sale

o Identify a gap in the market and develop a product to fill this niche The project will be submitted for external assessment. Guidelines and ideas for the project are contained in the Teaching and Learning Guide.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

ASSESSMENT

Criterion-based assessment is a form of assessment which identifies the extent of student achievement at an appropriate end-point of study. Assessment in the classroom is continuous, much of it is formative, and is done to help students identify what they need to do to attain the maximum benefit from their study of the course. Therefore, assessment for summative reporting should focus on what both teacher and student understand to reflect end-point achievement.

The primary audience for assessment and reporting is the student and the teacher, but may also include parents when appropriate. The standard of achievement each student attains on each criterion is recorded as a rating ‘A’, ‘B’, or ‘C’, according to the outcomes specified in the standards section of the course.

A ‘t’ notation must be used where a student demonstrates any achievement against a criterion less than the standard specified for the ‘C’ rating. The ‘t’ notation is not described in course standards.

A ‘z’ notation is to be used where a student provides no evidence of achievement at all.

Providers offering this course must participate in quality assurance processes specified by the Tasmanian Qualifications Authority to ensure provider validity and comparability of standards across all awards. Further information on quality assurance processes, as well as on assessment, is available in the TQA Senior Secondary Handbook or on the website at http://www.tqa.tas.gov.au

Internal assessment of all assessment criteria will be made by the school. Schools will report the student’s rating for each criterion to the Tasmanian Qualifications Authority.

The Tasmanian Qualifications Authority will supervise the external assessment of designated criteria (*) in TQA courses that include an external assessment regime. The ratings obtained from the external assessments will be used in addition to those provided from the school to determine the final award.

QUALITY ASSURANCE PROCESSES

The following processes will be facilitated by the TQA to ensure there is:

• a match between the standards for achievement specified in the course and the standards demonstrated by students; and

• community confidence in the integrity and meaning of the qualifications.

Providers of Food and Nutrition framework courses will submit structured reports (from the Food in Context unit) and other work from a range of students to an annual meeting of all providers and, whenever possible, other expert stakeholders. The work, while not necessarily fully resolved, will be assessed by the provider against a range of nominated assessment criteria and the overall award. The TQA will give each provider guidance in regards to the selection of students. The meeting of providers will confirm or modify the nominated assessments. A report will be given to the provider by the TQA of any variations between the initial and modified assessments.

Additionally for Food and Nutrition TQA level 3:

1. All students will submit a structured report from the Food in Context unit for assessment by an external assessment panel.

2. There will also be a two hour written external assessment instrument.

The results of these external assessments place upper limits on the award achievable by each student

EXTERNAL ASSESSMENT REQUIREMENTS FOR FOOD AND NUTRITION TQA LEVEL 3

The following criteria will be externally assessed: 2, 3, 4 and 8.

Further information regarding external assessment processes and requirements is given in TQA issued Assessment Guidelines.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

COURSE CRITERIA

The assessment for Food and Nutrition TQA level 3 will be based on the degree to which a student can:

1. locate, analyse and convey relevant information 2. *design, plan, implement and evaluate solutions to food related situations

3. *understand the relationship between nutrition, food and health

4. *understand factors affecting food choice

5. apply knowledge and skills in maintaining food quality in relation to food safety, nutrition and aesthetics

6. understand the effects of food processing and technology

7. demonstrate a knowledge of the factors affecting the sustainability of current and emerging methods of

food production, processing, packaging and marketing

8. *apply and integrate food-related principles in response to specific needs and contexts

* denotes criteria that are externally assessed.

The assessment for Nutrition and Food Choice FDN205208 will be based on the degree to which a student can:

1. locate, analyse and convey relevant information 2. design, plan, implement and evaluate solutions to food related situations

3. understand the relationship between nutrition, food and health

4. understand factors affecting food choice.

The assessment for Food Quality and Processing FDN205108 will be based on the degree to which a student can:

1. locate, analyse and convey relevant information 2. design, plan, implement and evaluate solutions to food related situations

5. apply knowledge and skills in maintaining food quality in relation to food safety, nutrition and aesthetics 6. understand the effects of food processing and technology on food quality

NOTE: The 3rd and 4th criteria assessed in Food Quality and Processing are numbered ‘5’ and ‘6’ respectively in order to maintain a common criterion numbering system for the Food and Nutrition framework.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

STANDARDS

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 1 Locate, analyse and convey relevant information

With a high degree of independence, a student can: • use a range of appropriate resources

to collect and analyse most key aspects of information

• identify valid sources of information,

integrate most information into responses and use appropriate conventions in referencing sources

• convey information and ideas in a

range of forms with adjustments made for different contexts and audiences in a clear manner and including key detail.

With a high degree of independence, a student can: • locate and use a wide range of

appropriate resources to analyse information

• identify valid sources of information,

integrate key information into responses and accurately use appropriate conventions in referencing sources

• convey information and ideas in a

range of forms appropriate to context and audience in a clear, well structured manner and including most details.

With a high degree of independence, a student can: • locate and use a wide range of

appropriate resources to critically analyse information

• identify valid sources of information,

fully integrate all key information into responses and accurately use appropriate conventions in referencing sources

• convey information and ideas in a

broad range of forms appropriate to context and audience in a clear, well structured and detailed manner.

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11

Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 2 Design, plan, implement and evaluate solutions to food related situations

With a high degree of independence, a student can: • identify most of the range of factors,

issues and concepts which relate to food problems and integrate most of this knowledge into solutions

• use reflective thinking skills at most

stages during the design process and implementation phase to evaluate solutions and monitor own progress

• plan and organise to usually complete

tasks within agreed timelines.

With a high degree of independence, a student can: • identify the range of factors, issues

and concepts which relate to food problems and integrate this knowledge into appropriate solutions

• usually use reflective thinking skills in

an ongoing manner during the design process and implementation phase to evaluate solutions and monitor own progress

• plan and organise to complete tasks

within agreed timelines.

With a high degree of independence, a student can: • identify the range of factors, issues

and concepts which relate to food problems and fully integrate this knowledge into appropriate solutions

• use reflective thinking skills in an

effective manner during the design process and implementation phase to effectively evaluate solutions and monitor own progress

• plan and organise to consistently and

fully complete tasks within agreed timelines.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 3 Understand the relationship between nutrition, food and health

A student can: • demonstrate an understanding of

nutrients, energy and the effects of imbalances

• demonstrate an understanding of

current nutritional recommendations and usually apply these, providing some justification for choices

• analyse foods using nutritional

knowledge and make appropriate suggestions for changes

• suggest the likely consequences of a

range of dietary practices.

A student can: • demonstrate a sound understanding of

nutrients, energy and the effects of imbalances

• demonstrate a sound understanding of

current nutritional recommendations and consistently apply these, providing justification for choices

• analyse foods using nutritional

knowledge, detailing and justifying appropriate suggestions for changes

• accurately suggest the likely

consequences of a range of dietary practices.

A student can: • demonstrate a broad understanding of

nutrients, energy and the effects of imbalances

• demonstrate a broad understanding of

current nutritional recommendations and consistently and appropriately apply these, providing detailed justification for choices

• critically analyse foods using nutritional

knowledge detailing and fully justifying appropriate suggestions for changes

• accurately suggest the likely

consequences of a broad range of dietary practices.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 4 Understand factors affecting food choice

A student can: • analyse the factors and some of the

inter-relationships influencing the choice of foods for individuals and groups

• provide a range of appropriate

examples of the factors which impact on choice of foods

• apply an understanding of factors

affecting food choice to provide appropriate responses to food problems.

A student can: • critically analyse the inter-relationships

of a range of factors influencing the choice of foods for individuals and groups

• provide a range of detailed and

appropriate examples of the factors which impact on choice of foods

• apply an understanding of factors

affecting food choice to provide appropriate responses to a range of food problems.

A student can: • critically analyse the inter-relationships

of a broad range of factors influencing the choice of foods for individuals and groups

• provide a broad range of detailed and

appropriate examples of the factors which impact on choice of foods

• apply a broad and detailed

understanding of factors affecting food choice to provide appropriate responses to a range of food problems.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 5 Apply knowledge and skills in maintaining food quality in relation to food safety, nutrition and aesthetics

A student can: • describe most of the factors which

affect food safety, nutritive value and aesthetic quality in key foods

• demonstrate an understanding of most

of the appropriate handling, storage and processing methods to maintain food safety, nutritive value and aesthetic features for key foods

• apply knowledge and skills in practical

food activities through mostly appropriate choices of processes and techniques.

A student can: • describe the range of factors which

affect food safety, nutritive value and aesthetic quality in key foods

• demonstrate an understanding of

appropriate handling, storage and processing methods to maintain food safety, nutritive value and aesthetic features for key foods

• apply sound knowledge and skills in

practical food activities through appropriate choices of processes and techniques.

A student can: • describe in detail the range of factors

which affect food safety, nutritive value and aesthetic quality in key foods

• demonstrate a comprehensive

understanding of appropriate handling, storage and processing methods to maintain food safety, nutritive value and aesthetic features for key foods

• apply comprehensive knowledge and

skills in practical food activities through appropriate choices of processes and techniques.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 6 Understand the effects of food processing and technology on food quality

A student can: • identify most of the causes of food

spoilage and provide appropriate explanations about how these relate to storage and preservation decisions for most foods

• outline food safety practices in

commercial and domestic settings, identifying most key points

• understand the main methods of food

processing and evaluate their impact on nutritional and aesthetic quality

• identify most of the factors affecting

food product development.

A student can: • identify the causes of food spoilage

and provide appropriate explanations about how these relate to storage and preservation decisions for a range of foods

• outline food safety practices in

commercial and domestic settings, identifying key points

• understand a range of methods of food

processing and analyse their impact on nutritional and aesthetic quality

• identify a range of factors affecting

food product development.

A student can: • identify the range of causes of food

spoilage and provide appropriate explanations about how these relate to storage and preservation decisions for a wide range of foods

• outline food safety practices in

commercial and domestic settings in a detailed and effective manner

• understand a broad range of methods

of food processing and critically analyse their impact on nutritional and aesthetic quality

• identify and explain a wide range of

factors affecting food product development.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 7 Demonstrate a knowledge of the factors affecting the sustainability of current and emerging methods of food production, processing, packaging and marketing

A student can: • evaluate the features of current and

emerging methods of food production, processing, packaging and marketing in relation to how they affect the environment and food supply

• consider ethical, environmental and

health factors in discussions about the sustainability of innovations.

A student can: • analyse some of the current and

emerging methods of food production, processing, packaging and marketing in relation to how they affect the environment and food supply

• evaluate ethical, environmental and

health factors in discussions about the sustainability of innovations.

A student can: • critically analyse a range of the current

and emerging methods of food production, processing, packaging and marketing in relation to how they affect the environment and food supply

• analyse ethical, environmental and

health factors in discussions about the sustainability of innovations.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD AND NUTRITION TQA LEVEL 3

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 8 Apply and integrate food- related principles* in response to specific needs and contexts

A student can: • identify areas for investigation relating

to the chosen context and undertake research, consultation and / or experimentation using a range of resources

• demonstrate an understanding of most

of the relevant concepts and principles with appropriate explanations

• generate and evaluate possible

options to inform most aspects of solution(s)

• document most relevant aspects of the

process, key learning and product in a clear manner.

A student can: • identify the main areas for

investigation relating to the chosen context and undertake research, consultation and / or experimentation using a range of relevant resources

• demonstrate a sound understanding of

most of the relevant concepts, principles and some inter-relationships with appropriate and detailed explanations

• generate and analyse possible options

to refine solution(s) • document relevant aspects of the

process, key learning and product in a clear manner.

A student can: • identify relevant and appropriate areas

for investigation relating to the chosen context and undertake research, consultation and / or experimentation using a wide range of relevant resources

• demonstrate a strong understanding of

the relevant concepts and principles with appropriate and detailed explanations

• generate and critically analyse a range

of possible options to effectively refine solution(s)

• document all relevant aspects of the

process, key learning and product in a clear and accurate manner.

* Principles which relate to the particular topic and context which could include a combination of nutritional, functional, aesthetic, safety, environmental

and social principles.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

STANDARDS

NUTRITION AND FOOD CHOICE TQA LEVEL 2 AND FOOD QUALITY AND PROCESSING TQA LEVEL 2

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 1 Locate, analyse and convey relevant information

With occasional guidance and minimal assistance, a student can: • use resources to collect some relevant

information With limited assistance, a student can: • identify sources of information,

integrate some of the relevant key information into responses and attempt to reference sources

• convey information in a range of forms

with some awareness of context and audience, and including some details.

With minimal assistance, a student can: • use appropriate resources to collect

and analyse some key aspects of information

With limited assistance, a student can: • identify sources of information,

integrate most of the key information into responses and usually use appropriate conventions in referencing sources

• convey information and ideas in a

range of forms with knowledge of context and audience, and including most key details.

With minimal assistance, a student can: • use a range of appropriate resources

to collect and analyse key aspects of information

With limited assistance, a student can:

• identify valid sources of information,

integrate in detail the key information into responses and use appropriate conventions in referencing sources

• convey information and ideas in a

range of forms with adjustments made for context and audience, and including key details.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

NUTRITION AND FOOD CHOICE TQA LEVEL 2 AND FOOD QUALITY AND PROCESSING TQA LEVEL 2

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 2 Design, plan, implement and evaluate solutions to food realted situations

With minimal assistance, a student can: • identify some of the factors, issues and

concepts which relate to food problems and partially relate this knowledge to solutions.

With minimal assistance and prompting, a student can: • use reflective thinking practices during

the design process and implementation phase to evaluate solutions and monitor own progress.

With assistance, a student can: • plan and organise to complete tasks.

With minimal assistance, a student can: • identify most of the factors, issues and

concepts which relate to food problems and relate some of this knowledge to solutions

• sometimes use reflective thinking skills

during the design process and implementation phase to evaluate solutions and monitor own progress.

A student can: • plan and organise to complete tasks.

With minimal assistance, a student can: • identify most of the factors, issues and

concepts which relate to food problems and integrate most of this knowledge into solutions

• use reflective thinking skills during the

design process and implementation phase to evaluate solutions and monitor own progress.

A student can: • plan and organise to complete tasks

mostly within agreed timelines.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

NUTRITION AND FOOD CHOICE TQA LEVEL 2

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 3 Understand the relationship between nutrition, food and health

With limited assistance and minimal guidance, a student can: • demonstrate an understanding of most

of the nutrients, energy and some of the effects of imbalances

• demonstrate an understanding of most

current nutritional recommendations and apply these, providing justification for choices.

With limited assistance, a student can: • consider and evaluate foods using

nutritional knowledge and make appropriate suggestions for changes

• suggest the likely consequences of

most specified dietary practices.

A student can: • demonstrate a basic understanding of

nutrients, energy and some of the effects of imbalances

• demonstrate a basic understanding of

most current nutritional recommendations and sometimes apply these, providing justification for choices

• consider and evaluate foods using

nutritional knowledge and usually make appropriate suggestions for changes

• suggest the likely consequences of

some specified dietary practices.

A student can: • demonstrate an understanding of

nutrients, energy and most of the effects of imbalances

• demonstrate an understanding of most

current nutritional recommendations and usually apply these, providing justification for choices

• analyse foods using nutritional

knowledge and usually make appropriate suggestions for changes.

• suggest the likely consequences of

most specified dietary practices.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

NUTRITION AND FOOD CHOICE TQA LEVEL 2

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 4 Understand factors affecting food choice

With limited assistance, a student can: • identify factors influencing the choice

of foods for individuals and groups and describe some of the inter-relationships

• provide appropriate examples of the

factors which impact on choice of foods

• apply a knowledge of factors affecting

food choice to provide appropriate responses to food problems.

A student can: • identify most of the factors influencing

the choice of foods for individuals and groups and describe some of the inter-relationships

• provide appropriate examples of most

of the factors which impact on choice of foods

• apply a knowledge of factors affecting

food choice to provide some appropriate responses to food problems.

A student can: • identify the factors influencing the

choice of foods for individuals and groups and describe some of the inter-relationships

• provide a range of appropriate

examples of most of the factors which impact on choice of foods

• apply a knowledge of factors affecting

food choice to provide appropriate responses to food problems.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008 – 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD QUALITY AND PROCESSING TQA LEVEL 2

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 5 Apply knowledge and skills in maintaining food quality in relation to food safety, nutrition and aesthetics

A student can: • describe a limited range of the factors

which affect food safety, nutritive value and aesthetic quality in most key foods.

With limited assistance, a student can:

• demonstrate a knowledge of most of

the appropriate handling, storage and processing methods to maintain food safety, nutritive value and aesthetic features for key foods.

With some assistance, a student can: • apply basic knowledge and skills in

practical food activities through mostly appropriate choices of processes and techniques.

A student can: • describe some of the factors which

affect food safety, nutritive value and aesthetic quality in most key foods

• demonstrate a basic knowledge of the

appropriate handling, storage and processing methods to maintain food safety, nutritive value and aesthetic features for key foods.

With occasional guidance, a student can: • apply basic knowledge and skills in

practical food activities through mostly appropriate choices of processes and techniques.

A student can: • describe the factors which affect food

safety, nutritive value and aesthetic quality in most key foods

• demonstrate a knowledge of most of

the appropriate handling, storage and processing methods to maintain food safety, nutritive value and aesthetic features for key foods

• apply basic knowledge and skills in

practical food activities through mostly appropriate choices of processes and techniques.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

FOOD QUALITY AND PROCESSING TQA LEVEL 2

‘C’ RATING ‘B’ RATING ‘A’ RATING CRITERION 6 Understand the effects of food processing and technology on food quality

With limited assistance, a student can: • identify most of the causes of food

spoilage and provide some explanations about how these relate to storage and preservation decisions for most foods

• outline most of the appropriate

features of food safety practices in commercial and domestic settings

• identify a range of methods of food

processing and describe their impacts on nutritional and aesthetic quality

• identify some of the factors affecting

food product development.

A student can: • identify most of the causes of food

spoilage and provide some explanations about how these relate to storage and preservation decisions for some foods

• outline some of the appropriate

features of food safety practices in commercial and domestic settings

• identify a range of methods of food

processing and describe their impact on nutritional and aesthetic quality

• identify a limited range of factors

affecting food product development.

A student can: • identify most of causes of food

spoilage and provide explanations about how these relate to storage and preservation decisions for most foods

• outline most of the appropriate

features of food safety practices in commercial and domestic settings

• understand the main methods of food

processing and analyse their impact on nutritional and aesthetic quality

• identify some of the factors affecting

food product development.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

QUALIFICATIONS AVAILABLE

Food and Nutrition (with the award of):

PRELIMINARY ACHIEVEMENT

SATISFACTORY ACHIEVEMENT

COMMENDABLE ACHIEVEMENT

HIGH ACHIEVEMENT

EXCEPTIONAL ACHIEVEMENT

Nutrition and Food Choice (with the award of):

PRELIMINARY ACHIEVEMENT

SATISFACTORY ACHIEVEMENT

COMMENDABLE ACHIEVEMENT

HIGH ACHIEVEMENT

EXCEPTIONAL ACHIEVEMENT

Food Quality and Processing (with the award of):

PRELIMINARY ACHIEVEMENT

SATISFACTORY ACHIEVEMENT

COMMENDABLE ACHIEVEMENT

HIGH ACHIEVEMENT

EXCEPTIONAL ACHIEVEMENT

AWARD REQUIREMENTS

Food and Nutrition TQA level 3

The final award will be determined by the Tasmanian Qualifications Authority from the 12 ratings (8 ratings from the internal assessment and 4 ratings from the external assessment).

The minimum requirements for an award in this course are as follows:

EXCEPTIONAL ACHIEVEMENT (EA)

10 ‘A’, 2 ‘B’ ratings (3 ‘A’, 1 ‘B’ from external assessment).

HIGH ACHIEVEMENT (HA)

4 ‘A’, 5 ‘B’, 3 ‘C’ ratings (1 ‘A’, and 3 ‘B’ from external assessment).

COMMENDABLE ACHIEVEMENT (CA)

6 ‘B’, 5 ‘C’ ratings (2 ‘B’, 2 ‘C’ from external assessment).

SATISFACTORY ACHIEVEMENT (SA)

10 ‘C’ ratings (2 ‘C’ from external assessment).

PRELIMINARY ACHIEVEMENT (PA)

6 ‘C’ ratings.

A student who otherwise achieves the ratings for a CA (Commendable Achievement) or SA (Satisfactory Achievement) award but who fails to show any evidence of achievement in one or more criteria (‘z’ notation) will be issued with a PA (Preliminary Achievement) award.

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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2

Tasmanian Qualifications Authority Period of Accreditation: 1/1/2008– 31/12/2012 Version 1.a Date of Publishing: 7 March 2008

Nutrition and Food Choice TQA level 2 AND Food Quality and Processing TQA level 2

The final award will for these courses will be determined by the Tasmanian Qualifications Authority from the 4 ratings.

The minimum requirements for an award in this course are as follows:

EXCEPTIONAL ACHIEVEMENT (EA)

3 ‘A’ ratings and 1 ‘B’ rating

HIGH ACHIEVEMENT (HA)

2 ‘A’, 2 ‘B’ ratings

COMMENDABLE ACHIEVEMENT (CA)

2 ‘B’, 2 ‘C’ ratings

SATISFACTORY ACHIEVEMENT (SA)

3 ‘C’ ratings

PRELIMINARY ACHIEVEMENT (PA)

2 ‘C’ ratings.

A student who otherwise achieves the ratings for a CA (Commendable Achievement) or SA (Satisfactory Achievement) award but who fails to show any evidence of achievement in one or more criteria (‘z’ notation) will be issued with a PA (Preliminary Achievement) award.

COURSE EVALUATION

Formal evaluations of the course will be undertaken during the second and fourth years of accreditation. An evaluation report will be provided to the TQA.

The evaluations will focus on identifying any issues with regards to:

• the match between the standards for achievement specified in the course and the standards demonstrated by students;

• community confidence in the integrity and meaning of the qualifications; and • access, delivery and resources;

and, if appropriate, make recommendations regarding changes to the course.

COURSE DEVELOPER

Department of Education, Tasmania.

ACCREDITATION

The accreditation period for this course is from 1 January 2008 to 31 December 2012.

VERSION HISTORY

Version 1 – Accredited Version (4 October 2007).

Version 1.a – Clarification of Course Size and Complexity (6 March 2008).